pumpkin sour cream bundt cake
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Made this the other day because we had a cold spell here. It was sooooo good that I think I might add it to my Thanksgiving menu! Next time I'm going to add pecans to the struesel.
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(1 rating)
Ingredients For pumpkin sour cream bundt cake
- STREUSEL
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1/2 cbrown sugar, packed
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1 tspcinnamon
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1/4 tspground all spice
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2 tspbutter
- CAKE
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3 call purpose flour
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1 Tbspcinnamon
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2 tspbaking soda
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1 tspsalt
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2 csugar
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1 cbutter, softened
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4eggs
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1 cpure pumpkin puree
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18 oz. container sour cream
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2 tspvanilla extract
- GLAZE
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1 1/2 cpowder sugar, sifted
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2-3 tablespoons milk or orange juice
How To Make pumpkin sour cream bundt cake
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1Preheat oven to 350. Grease and flour a 12 cup bundt pan. Make streusel by combiniong all the ingredients and using a pastry cutter or two knives until mixture is crumbly. Make the glaze by combining powder sugar and milk or oj which ever you choose and mix until smooth.
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2In a medium bowl mix flour, cinnamon, baking soda and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Add pumpkin, sour cream and vanilla and mix well. Slowly add flour mixture.
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3To Assemble: Spoon half of the batter into prepared pan. Sprinkle streusel on top of batter in the center, make sure the streusel doesn't touch the sides. Top with remaining batter, make sure the batter on top reaches and touches the sides of the pan (this helps "lock" in the streusel).
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4Bake 55-60 mins. or until toothpick comes out clean. Cool for 30 mins. Invert onto wire rack and drizzle with glaze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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